Parmesan Italian Sausage Ditalini Soup
A cozy, comforting soup with creamy richness and hearty flavor, featuring ditalini pasta, Italian sausage, and Parmesan cheese.
Servings: 6 servings
Equipment
- Large Soup Pot
Ingredients
Ingredients
- 1 tablespoon Olive oil
- 1 pound Italian sausage shaped into mini meatballs or sliced
- 1 small Onion diced
- 2 medium Carrots peeled and chopped
- 2 cloves Garlic minced
- 6 cups Chicken broth
- 1 cup Ditalini pasta or any small pasta
- 2 cups Baby spinach roughly chopped
- 1/2 cup Heavy cream optional for richness
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon Black pepper plus more to taste
- to taste Salt
- 1/2 cup Grated Parmesan cheese plus more for topping
- to taste Fresh chopped parsley for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the Italian sausage and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and set aside.
- In the same pot, add the diced onion and carrots. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a gentle boil. Season with Italian seasoning, black pepper, and salt. Add the ditalini pasta and reduce heat to a simmer. Cook uncovered for 10–12 minutes until pasta is tender.
- Return the browned sausage to the pot. Stir in the chopped spinach and simmer for another 2–3 minutes until wilted.
- If desired, stir in the heavy cream and grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Ladle the soup into bowls and top with extra Parmesan, parsley, and cracked black pepper. Serve with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth.